Chicken and chickpea tabouli salad

Bring a taste of the Middle East to your table with this deliciously nutty-tasting side dish.

Recipe «Chicken and chickpea tabouli salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 90g burghul, 250ml boiling water, 2 tsp olive oil, 3 single chicken breast fillets, excess fat trimmed, 1 x 400g can chickpeas, rinsed, drained , 1 bunch fresh mint, leaves picked, coarsely chopped, 1 bunch fresh continental parsley, leaves picked, coarsely chopped, 3 ripe tomatoes, coarsely chopped , 4 green shallots, ends trimmed, thinly sliced, 125ml fresh lemon juice, Lebanese bread, to serve.

Ingredients:

• 90g burghul 
• 250ml boiling water 
• 2 tsp olive oil 
• 3 single chicken breast fillets, excess fat trimmed 
• 1 x 400g can chickpeas, rinsed, drained 
• 1 bunch fresh mint, leaves picked, coarsely chopped 
• 1 bunch fresh continental parsley, leaves picked, coarsely chopped 
• 3 ripe tomatoes, coarsely chopped 
• 4 green shallots, ends trimmed, thinly sliced 
• 125ml fresh lemon juice 
• Lebanese bread, to serve 

Instructions

1. Place the burghul in a heatproof bowl. Pour over the boiling water and set aside for 12 minutes or until soft. Drain and transfer to a large bowl.
2. Meanwhile, heat the oil in a non-stick frying pan over medium-high heat. Add chicken and cook for 4-5 minutes each side or until cooked. Thickly slice.
3. Add the chicken, chickpeas, mint, parsley, tomato and shallot to the burghul and combine. Add lemon juice and season with salt and pepper. Toss to combine. Arrange on a serving platter and serve with Lebanese bread.